Amazing French Onion Soup

Submitted by Queenofcamping

"This is a great soup...very inexpensive to make too. It is much easier to eat with the croutons instead of the bread. You can use more croutons if you want."

 

• Ready In: 42mins
• Ingredients: 9
• Serves: 2

ingredients

• 1 tablespoon butter
• 3⁄4 - 1 cup vidalia onion
• 1⁄2 teaspoon sugar
• 1 tablespoon flour
• 8 slices provolone cheese
• 4 cups beef broth
• crouton
• salt
• pepper

directions

1. Saute onions in butter.
2. Add sugar and flour to make a paste, then add broth stirring to mix well and simmer for 30 minutes.
3. Place 4-6 croutons in bottom of broiler safe bowls/crocks.
4. Pour broth mixture over and croutons will rise to the top.
5. Add 2 slices of provolone cheese on top of each bowl/crock.
6. Put on cookie sheet and broil for a minute or 2 till cheese starts to brown.
7. Let sit for a few minutes.

Reviews

[bigbadbrenda]

I really enjoyed the soup I found out the hard way was that I gave away my onion soup Bowls so I put it in foil tins. Hey it worked. Made for ZWT5 for Cooks with Dirty Faces. Can this be frozen at all. I would love to make up a bunch and freeze them.

 

[Random Rachel]

Quick and simple! I deglazed the pan with apple cider vinegar before adding the broth. I cubed 3 slices of frozen bread, threw them in the toaster oven for a few minutes, poured melted butter on them, then topped with shredded swiss and toasted again- made a great topping! For ZWT4 Flying Duchess'

 

[Heydarl]

We had this as part of dinner last night. Easy to prepare & great results. French onion soup (except for packet mix, which we use for making dip), so it was great to have this again. Will definitely make this again.

 

[Stephanie Z.]

This was very good and easy to prepare. I think that some sherry or other cooking wine would really enhance the flavors though. Thanks karenbear!

 

[kiwidutch]

This was lovely... an easy recipe that was easy to make fairly quickly for lunch. DO be careful that if you cut this down to two servings and use commercial beef stock that it doesn't turn out too salty, ours was borderline on the salt, it was tasty but becuase of the salt I couldn't have had a second helping. Next time I will dilute the commerical stock or make my own where I can make it low salt.(I didn't have any of my own stock in the freezer at the moment). Croutons are one food that I simply don't ever fancy eating so I left them out and just grilled some creese and floated it on the top.. yum! Years ago I tasted a French onion soup that had the magic of that special aomething extra, and I have been searching ever since for something that migt come close to it. Sadly this one doesn't but there's absolutelt nothing wrong with the taste of this either. Please see my rating system: a good recipe that I will adapt to reduce the salt and that will do very nicely indeed for some future wintertime lunches. Thanks!